Pro Chef Reacts.. To Uncle Roger's $242 vs $13 Fried Rice (Epicurious)

Today we see Uncle Roger Reviewing Epicurious $242 vs $13 Egg Fried Rice, and where he first saw Aunty Esther!
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Uncle Roger's Video: • Uncle Roger Review $24...
Original Video: • $242 vs $13 Fried Rice...
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[@ChefJamesMakinson]

Hope all of you are doing well!! Check out my Online Cooking Course! james-makinson-s-school.teachable.com/

[@aragmarverilian8238]

I think doing a collab with Gabi can be great! Especially for cooking teaching videos :D

[@thevrogamerz339]

Why don't you check out the video where he met aunty ester in the next video you make

[@alandun27]

Uncle James should make Spanish egg fried rice . . . because . . . why not offend the entire world, while creating a new and delicious dish?

[@ChefJamesMakinson]

@@alandun27 I would rather not catch everyone's ire. But it could be fun! :)

[@alandun27]

@@ChefJamesMakinson and who better to do it? Combine the best of both . . . and if you cook it in a wok no-one in the paella mafia will attack you . . .

[@loriki8766]

🤣 I don't know, Uncle Roger mocking Jamie Oliver never seems to get old, I still find myself snickering when he does it.

[@Fiona2254]

*Jamie Oliveoil

[@shirokanzaki15]

I mean Jamie doesn't respond like what Gordon did in his fried rice

[@koenschlosser10]

Its hillarious!

[@sven7465]

Jamie olive oil 🤣🤣🤣

[@howardgilman5698]

They're like in joke references that go by quickly but viewers get a jolt of recognition that ages well.

[@aldibargainhaulsandthrifty6393]

When I see a new Chef James/Uncle Roger video, I have to click. I absolutely love how professional, calm and analytical he stays to balance out Uncle Roger's comedic tone throughout.

[@ChefJamesMakinson]

thank you!

[@hosty9163]

Imagine if they did a show as a team. 😂

[@ndroidrage]

Uncle Roger can be chaotic at times

[@dingfeldersmurfalot4560]

@@ndroidrage Spirit of comedy ...

[@dhruvt7728]

@@hosty9163 @chefjamesmakinson !!!!

[@sourdoughhome2571]

I always finished my vegetables. I didn't have buddies telling me how awful veggies were, which makes a difference. Also, mom was a good cook. Which reminds me of an old joke. A kid asked a friend, "Do you pray before you eat?" His buddy said, "Oh no, our Mother is a good cook!"

[@ChefJamesMakinson]

hahahah 😂 I haven't heard that one before!

[@delekham1863]

@@ChefJamesMakinson It is a very old joke! Unfortunately it is very true! I just wish were 1/10 as good as you are as a Cook. I love the "Tidbits" you share about cooking.

[@tarunjeetsinghsalh]

Mocking chilli jam can never get old. This roast is immortal and always be fresh to me. Plus jamie ruined my fav butter chicken too which is unforgivable.

[@chiragnk602]

You are slowly warming up to the camera and I'm here for it. Love this transition

[@ChefJamesMakinson]

thank you!

[@Worztder1.6]

Uncle Roger roasting Jamie Oliver Oil is classic. Never gets old.

[@HO1ySh33t]

In Vietnam, I always have to peel the skin of garlic/onion/shallot, even if I'm going to use the whole thing for stock anyway, to make sure there's no mold growing underneath. Things get moldy easily here with the high humidity and the mold can be very well hidden under the layers. Her peeling the whole garlic makes perfect sense if she had experience cooking in places with high humidity,

[@vonsch9793]

Shoot, that's an issue here in panhandle Florida too!

[@queeffairy]

When I got to visit Vietnam I loved it except for the humidity.

[@alimichalkan8046]

Welcome to Malaysia too where you gotta be careful keeping your stuff too long in the closet or cabinet It’s nightmare how much mold can easily grow here. I bought humidifier because of this.

[@nerd26373]

We appreciate Chef James for staying true to himself. God bless him.

[@ChefJamesMakinson]

thank you so much!

[@ElizabethJBond]

I really like how Esther manages to maximise the few ingredients she was given, and turn them into a great-looking dish. Also nice to see a professional chef give his input on this.

[@violin01]

I feel that the only reason why Uncle Roger has his popularity to where he is on the totem pole is that if you listen closely to what he has to say in his roasts, you could tell that he has done his homework on every single dish he reviews and so on. Meanwhile Jamie Oliver on the other hand makes mistakes that shouldn't have been made in the first place and it is such a shame because I actually grew up thinking he was a pretty good chef with his own show and everything, until his Egg Fried Rice video that got reviewed by Uncle Roger. In my opinion, it is fine if you're making something for yourself but if you are going to upload yourself on youtube making a dish that is classed as authentic, you better make it authentic. If not, the internet is going to start piling onto you one by one with their pitchforks and torches

[@hyldrklein451]

You'd be surprised. I have family members living near one of Jamie Oliver's restaurants and I hear the food is quite bad. 😅

[@Sniperboy5551]

Nice essay bro

[@heliosgnosis2744]

No MSG, Packet rice, chili jam, add water, which part you miss nephew? lol

[@chimutt]

At the very least be clear on the difference between the traditional way and what you are doing.

[@CorvusCorone68]

@@heliosgnosis2744 no wok, olive oil

[@DeusExCanis]

Uncle Roger roasting Jamie never gets old.

[@sarahkearns1073]

Uncle Roger roasting people is exactly why everyone watches him. He is hilarious.

[@khushalkothari8236]

as an Indian and as a vegetarian, we as kids were taught just not to leave food uneaten, like stay for 2 hours but honour the food, there is literally someone across the street who doesn't get what you are getting... and slowly as we grew older, we started loving more and more vegetables and learnt which vegetable tastes best in what sort of cooking method, trust me, indian moms born in the 60's are no less than chefs, even my friends' moms cook so many traditional things, if you just hear the recipes you'll be mind blown

[@ashishdash6453]

I like vegetable but i hate bitter gourd

[@khushalkothari8236]

@@ashishdash6453 yeah, it takes a lot of prep to taste good, i personally don't find it worth the effort as it's either tasty or nutritious, can't be both at the same time (atleast in my experience)

[@RKNancy]

@@ashishdash6453 I too hate it.

[@iaw7406]

same here

[@klmnts]

Bitter gourd is the best, especially stir fried with chilli

[@coolbruh6779]

I got no comments on how helpful James is with the explanations and background information, but I would like to comment on how hilarious it is when he silently judges any dirty jokes Uncle Roger makes

[@alexmashkin863]

Esther is really amazing, I've watched quite a few videos with her, always professional and a ray of sunshine :-)

[@heliosgnosis2744]

Wasn't she on Chopped at one point?

[@grizzlycountry1030]

*The roasting of Jamie Oliver NEVER gets old.*

[@ShiroKage009]

I think Esther gave the other cook ready-made rice that's a day old because you just have to cook it a day before. So it's the best chance with the best ingredients, and raw rice for fried rice you're making NOW isn't the best. Also, Esther is just a nice person from the looks of it.

[@shewolfbabe3419]

Uncle Roger roasting Jamie will never get old never

[@NaughtyLamb]

I love how you and Uncle Roger had the exact same reaction at 14:33. Also great video, always fun seeing you react to Uncle Roger

[@ChefJamesMakinson]

😂

[@badysparta]

In Czechia we always use celery root (not celery stalks) as a base. 🤔 (together with onions and carrots)

[@ChefJamesMakinson]

really?!

[@badysparta]

@@ChefJamesMakinson Yes, celeriac. The flavor is similar, but a bit deeper and earthier and it has much better texture when cooked. 😃

[@ChefJamesMakinson]

@@badysparta I wish I could get more of it I used to see it more in England than here

[@ahdityuh]

Man, i love your commentary over the videos. It's such a good value addition, while also being so wholesome.

[@ChefJamesMakinson]

I appreciate that!

[@johncoops6897]

I think the complete opposite. He adds absolutely ZERO value. He is only doing it to leverage the Uncle Roger views.

[@shigemorif1066]

I recognize the koshihikari rice that Esther brought and it's grown in California. It's still delicious, but I'm a little disappointed that when they went all out, they didn't get imported Japanese rice. lol. I also think it's interesting that in Japanese and Korean cooking, you will almost always seek short or medium grain rice used for fried rice (since that's the general rice eaten) versus jasmine rice. It definitely gives it a different texture and since I grew up with the short/medium grain style I do like that better.

[@ChefJamesMakinson]

good eye!

[@lastvoid5521]

Going all out with japanese rice for a dish not originating from Japan?

[@GastricProblemsHaver]

​@@lastvoid5521 There's Japanese and Korean style fried rice, yes. Also, I find that even with Chinese style fried rice, short grained rice is more forgiving with wok hei

[@joa8593]

There's amazing rice in California, but the most premium is probably Tamaki or Tamanishiki. The golden fried rice technique is basically invented for Korean and Japanese types of short grain, it helps prevent sticking with these varieties.

[@iPervy]

May we all find our very own auntie Esther, woman of flavor~

[@TheEpicSpire]

fun tip, every blender has a pestle and mortar function, if the blade is dull enough.

[@MeriaDuck]

This was quite a while ago, when roasting Jamie hadn't got old yet I think 🤣. I spent whole afternoon in the kitchen, and can confirm that when trying out something new I was running around like a headless chicken at some point 😍

[@SpiffyHeart-vc8kb]

I FEEL ya! Getting older, 76, cooking get more and more difficult! I think it’s why older people don’t eat well….

[@KarenCurr]

I agree- and one of the things that has helped me is getting "special" dishes to practice the "mise en place" that I've seen done on videos. Heck- I figure that I've spent the money on these cute matching/stackable glass bowls, it made me want to use them... and in doing so, made me a MUCH more organized/efficient cook! ALSO what helped me was having a tub of soapy hot water in my sink and putting these little bowls and dishes in them as I used them. So easy to wash up that I didn't feel it was creating more things for me to tend to after my cooking sessions!

[@mmanuelz]

Got to know you recently and I've actually watched every video you've published since. One ends up learning something from them every time. Greetings from Andalusia!

[@ChefJamesMakinson]

Awesome, thank you!

[@knownothing5518]

Vegetables were never really introduced to me as something to dislike. My sister and I liked most of their flavours and our grandmas also still work wonders with them. The stereotype about being fussy with vegetables in particular was known to us mostly through the media. Friends maybe had one or two kinds of veg they didn't like, but really that was it. As a result, there was almost never any hesitance about veg from children in our home and if there was, there'd usually be other occasions and different veg a different day, so my parents never forced them onto us. Encourage and try to convince, yes, but if we really did not want to, they didn't persist to not make us hate vegetables or associate eating good things with negative feelings.

[@whydoineedanameiwillneverp7790]

Same, except I didn't know the "kids are fussy with vegetables" stereotype at all, because it's not a thing in my country's media (or wasn't, in my childhood). Also, I grew up in a not-at-all-well-off area. We kids pretty much ate whatever our parents put on the table. It didn't really occur to us that we may have _choices_ in what we eat. To be fair, it's not like the adults had much choice about what they ate. As a family we ate whatever was the cheapest veggies and fish present in the market that day - which, being a tropical region, resulted in a fairly varied diet actually. You might be stuck eating a veggie you hate for 2 months straight, but at least you had nicer veggies to look forward to.

[@kelvinle8662]

@@whydoineedanameiwillneverp7790 in my case, vegetables were great. I just hated the leafy stuff, and some specific vegetables.

[@dingfeldersmurfalot4560]

I think a lot of it is the parents -- so weak, so weak! Give in to kids' demands and they'll just come up with more of them, if only to express dominance or for the fun of trying. Each time you give in and make them a "special" meal because they won't eat what everyone else is eating, it just prompts them to try it again next time and get more and more spoiled. Parents train them into it by letting themselves get trained into it!

[@knownothing5518]

@@dingfeldersmurfalot4560 I can't tell whether you're being sarcastic or know nothing (pun intended) about pedagogy.

[@vast9467]

Some people might just not like vegetables

[@thetattedpharmacist3215]

Man, Uncle Roger killed me with that... "Where you find that? In the sea, it a f@#!ing crab!" 🤣🤣🤣

[@eddiesimone3568]

As a Dutchman, fried rice hasn't any secrets to me, the Indonesian kitchen is integrated in the Dutch kitchen, because Indonesia is a former colony of the Netherlands. But I always made the mistake to make my fried rice in an ordinary frying pan. The more fried rice video's I see, the more I want a wok. So this week I'm going to buy one.

[@Gator1699]

Make sure it's a thick carbon steel one and only wash it with hot water under tap then reheat on stove dry it of then oil. Cheers

[@alfredomangean6186]

Good luck with that, I suggest you starting from Indonesian's fried rice style

[@eddiesimone3568]

@@alfredomangean6186 How do you mean, Alfredo? I always make it Indonesian style, except for the pan. And maybe some variations, sometimes with chicken, sometimes with prawns, sometimes with pork. And yes, pork is traditional, at least on the Hindu island Bali, of course not in the islamic parts of the country.

[@eddiesimone3568]

Interesting is that on Bali, some recipes add a bit of ginger. I recommend to try it sometime. Not al lot, just a touch. It gives depth and aroma.

[@eddiesimone3568]

And although in Indonesia, fried rice is usually breakfast or a side dish from leftovers, here in the Netherlands we also cook it as a main dish, for example with sateh ajam (chicken) or sateh babi (pork) with peanutsauce, krupuk (deepfried chips from tapioca and shredded prawns), some pickled cucumber and a fried egg. Delicious!

[@MitoseNorikoFan]

I've never had a problem with most vegetables even as a kid. I don't even know what they were, but there was one I really hated that's like these really tough small vines, and they were always tangled together and impossible to bite through. If those were on the plate, dinner would take an extra hour just from chewing time. My favourite was definitely sauteed cauliflower with some sort of corn starch-like ingredient to turn the juices into a dense sauce that coats everything.

[@tmwolf100]

small vines tangled together? Probably Chayote shoot I guess. If the shoots were too old, it get very very tough and difficult to chew, they also has a strong flavor.

[@eddiesimone3568]

Capuchins?

[@dingfeldersmurfalot4560]

I've always found cauliflower the definition of boring, but find it can be quite good with curry powder rubbed into it and then roasted, with or without some butter to help it along.

[@sino112]

What's really missing on KZbin are Chefs that cook more with simple/cheap ingredients and develop these to a new Level. What Epicurious is doing is already pretty good, but focussing on that even more would be awesome xD High level dishes are nice, but how many people can afford the ingredients in the first place O_O

[@richardm6704]

During Covid a number of restaurants in my area turned into grocery stores to have at least some revenue, take pressure off of the main grocery and produce stores, and allow their regulars some sense of their old routines.

[@asajaman7266]

Hey man this series has been super entertaining, even though there's humor spread throughout the reviews, there's a good sense of seriousness and learning as well, Great work!

[@ChefJamesMakinson]

Glad you like them!

[@sapphirenick4171]

Love your Uncle Roger reaction videos! You have an amazing style of explaining things and I'm learning something new after every video of yours! Thanks and greetings from Germany!

[@ChefJamesMakinson]

Awesome, thank you!

[@taronzgaming7739]

Really enjoying the bits of insight and cooking hints spread throughout. Fun reaction and some lernding, it's excellent!

[@ChefJamesMakinson]

thank you!

[@epicbosco]

It feels surreal knowing this was uploaded a while ago, I was binge watching your vids this month haha. Great video as always!

[@nakeslive9626]

Loving the channel Chef James, I'm not even a particularly good cook. However I enjoy your breakdowns of different foods and techniques, its super insightful and quickly become one of the channels ill have on the 2nd monitor most of the day when working from home. Love your work.

[@ChefJamesMakinson]

Thank you very much!

[@thomasgougeon5479]

The egg omelet thing the intermediate chef used is more Korean style. We slice it up thin and use it as garnish on certain dishes like rice cake soup. It’s called Jidan (계란지단)

[@ChefJamesMakinson]

You learn something new everyday. thank you for letting me know! 😉

[@jameshamilton3903]

Totally waiting to see your cooking now!!! Great video keep it up!!!

[@crisshaya]

Please chef more vids! I really enjoy watching ur reactions to these type of videos. I hope you get 100k subs before the year ends!

[@ChefJamesMakinson]

I hope so too! :)

[@bijoym7505]

I am eagerly waiting for you both doing a collaboration video. That would be a treat to all your viewers 😂🙌🙌

[@ChefJamesMakinson]

Maybe one day!

[@Caladian]

My brother and I didn't have as much issue eating vegetables usually because our caloric intake was insane. The rule is, if you don't finish the plate, you can't get seconds, after dinner food. Which for how many calories we were consuming, we would feel like we were starving. So we learned pretty quick to just get it done.

[@Sniperboy5551]

Damn, what do y’all weigh these days?

[@heroicpike5675]

Hey man I love your videos and your character, your always so professional and you explain things very well keep up the good work

[@ChefJamesMakinson]

thank you!

[@anushkasambarkar1311]

Every time i see your video, i get to learn something new. Love your content, thank you!!

[@ChefJamesMakinson]

Happy to hear that!

[@Midnightrider773]

Uncle Roger, the gift that keep's on giving. Love your video's by the way =)

[@Rhyhmx]

It's always a lot of fun to watch these kinds of videos, really like the solid tips and the reaction part always pops a smile :)

[@ChefJamesMakinson]

Glad you like them!

[@ProfessorGripph]

Ester is my favorite chef from that series. I like that she doesn't waste food. She is very creative in making use of everything. I wish i could be as good as her.

[@grumpygamer235]

Love seeing chefs get the same butter I use at home.

[@Psaurus81]

In my family, we had to have some of everythign on the table, but we were allowed to choose our portions. We were not allowed to leave the table until we ate everything we took. I think that's one of the things my parents did right. My siblings and I are willing to try just about any food as adults.

[@vwisse]

not just vegetables but everything. My mom wouldn't allow us to leave the table until we finished our plate. With one exception for me. One time she cooked chicory with ham and cheese and I couldn't eat it. The hairs on my arm were standing up and I had cold sweats. Love chicory in salads but cooked I cannot eat it, I think it's mostly the texture. But that was my one exception, everything else was finish your plate or stay on your seat. And my mom was tough, she would just let us sit there for hours if necessary.

[@veronicaadair9004]

Great video. I love how you give great information and balance Uncle Roger. Growing up, it was eat everything on your plate or else... I could usually eat most things except okra and egg. One Christmas, Mom told me I had to eat my scrambled egg before I opened my presents. Our table had a slight shelf underneath. Egg went into a napkin and on the shelf. Not found until much later when it started to smell. Mom was not happy at all.

[@ChefJamesMakinson]

Glad you enjoyed it!

[@arifcheauseng1110]

Been waiting for new video as always. Great reaction Chef. 👏🤩

[@ChefJamesMakinson]

Thank you so much 😁

[@squallneko]

Yes, I also was taught to finish all my veggies and basically everything on the plate since kid. But my parents eventually grew tired of me and stopped this rule because I just cannot finish certain vegetables. Bitter gourd for an example 😖. After that, they just cook the ones I like (carrots, potatoes, radish, etc)

[@ChefJamesMakinson]

not all of them are that tasty

[@anasazhari4498]

Bitter gourd? What. Why. I had to eat my veggies too but ma never let me touch any bitter gourd saying that it's mostly for hers and my pa.

[@_antoni9080]

I can definitely relate with having to sit at the table all night before I finished my vegetables and food. Countless times me and my sister would literally sit in the kitchen table until my dad fell asleep and we'd throw them in the toilet and sneak upstairs LOL definitely a different time

[@stephanied91716]

I love how you review things you don't necessarily like without being mean. I love your videos!

[@ChefJamesMakinson]

Thank you!

[@jeffbanks5103]

For deveining shrimp, as you said, I like the prick and pull method and you can actually use a fork with it. It helps catch the vein between the tines and make it easier to grab. You see this technique pretty commonly in the southern US.

[@andrewmaughan1205]

Seems as though while recovering from food poisoning, uncle Roger fell in food love with someone's style of creative cooking.

[@Snapple1515]

Luckily for me, I loved eating veggies as a kid(except brussels sprouts lol). The trick for me was just eating it together with whatever protein and rice that was prepared rather than eating it by itself.

[@nicholadawn7964]

Esther was really good and I really like these videos that give tips. I will definitely keep that in mind. I grow lovage in my garden and I've used that as a substitute for celery.

[@Kuid4or3]

He actually did a video with her :) Liked your reaction, glad to see you had fun

[@krithikasaikrishnan622]

Happy holidays to you n yours, chef! Your reaction to Uncle Roger falling in love with Chef Esther was hilarious 😂😂

[@kavitaa2160]

I would love to see you and Uncle Roger doing some 'serious' cooking 😀

[@hirotakasugi4891]

You can also dry the shells and then turn them into powder as a seasoning or flavoring.

[@CookingWithNeighbors]

Holy wow James you are almost at 100k. Happy New Year to you and your loved ones. Goodness me 2023 you are going to double I am sure the amount of viewers. Keep being amazing James. I been actually been making egg fried rice late,y. It is expensive here for some egg fried rice too in my opinion so is why I been making a lot of Asian food at home lately. Lol Omgsh so entertaining as always.

[@CookingWithNeighbors]

Wow James you know a lot!

[@ChefJamesMakinson]

Thank you! Happy new year Jerry ellen!

[@monabalona4861]

I was never forced to eat anything as a kid necessarily, but I knew from media (kids shows and stuff) that parents wanted kids to eat their veggies, so that was always the first thing I would eat from my plate. All the veggies before the "yummy" stuff (tho I do really like vegetables regardless). This is still how I eat meals, making sure I eat all of my veggies first so I don't fill up on anything else

[@ChefJamesMakinson]

lucky you! :)

[@mavadelo]

I agree that it is a shame that Jamie stays silent. I disagree that it gets old. I have followed Jamie during his entire TV career. He was new, refreshing, exciting. He had good ideas and beautiful dishes. He went on with things like Fifteen and his food fight club with Jimmie. Autentic foods and ingredients was is hallmark. Look what he does now. Bastardising Italian food, Asian Food, Latin food, the list goes on and on. He deserves every roast he gets. Provided it is done by someone like Uncle Roger and not by random commenters in the comments on his videos.

[@microvan1234]

Uncle roger roasting Jamie Oliver is one of my favorite parts of his videos lmfao

[@garyhost354]

Commenting for the algorithm

[@ChefJamesMakinson]

Thank you Gary!

[@Maplecook]

Gary gets it!

[@llahboard]

Great editing work btw! Cheers

[@ChefJamesMakinson]

Much appreciated!

[@ar-tech2402]

Your channel really got a good subscriber push with these reaction video. I was here when you had 50-60k subs. Good content. Keep growing 👍👍♥️

[@ChefJamesMakinson]

Thank you!

[@KeithPhillips]

These Uncle Roger / Chef Makinson videos are literally my favorites across all of KZbin 😂

[@skorotkiewicz]

In the Polish home there is always such a tradition, "eat the meat leave the potatoes" as the child no longer wants to eat. You can google this "zjedź mięso a zostaw ziemniaki" if you dont trust me.

[@RNMC69]

Also niece Esther has been officially Auntie Esther 😂

[@niigu]

My father made me sit until all the veggies were gone from my plate, no matter how much of a tantrum I threw to them! Haha, I am very happy that he did. In my thirties, the veggies are more the star, rather than just condiments 🙂 He has been a chef all his life and we were poor for a long time (eating baked beans for dinner several times a week for example). Adapting the no-waste mindset is very important and keeps you humbled and grateful for good food! Love your videos, and I can see how you grow comfy with each video! Thank you for all the valuable input and stories from your own experiences! Merry christmas from Norway

[@ChefJamesMakinson]

Merry Christmas!

[@neeleneeleambarpar2151]

Feliz Navidad, James! Spanish christmas recipes will be great if you have some on the backlog. Or just a vlog of Spanish festive traditions that doesn't eat into your holidays will be great as well!

[@ChefJamesMakinson]

Feliz Navidad! I wish I dad. I am way to busy with friends and family to film anything. hopefully next year!

[@neeleneeleambarpar2151]

@@ChefJamesMakinson Absolutely understandable! All the season's joy to you though! ❤️

[@fan.80s_90s]

When I make veggie stock, I use all of the veggie scraps like onion skins, carrot and potato peel, herbs like coriander stem and I add little flavour or spices in the stock. The veggie stock I use for most dishes like veggie dishes.

[@jeffs.4313]

Enjoyed your review very much Chef. We always receive an education from your videos. You also were very fair and complimentary with the home cook attempt at making the dish... When I was growing up you could not leave the dinner table until you finished ALL your vegetables and I hated vegetables! Ah memories! Lol. Looking forward to your next video Chef. Have a wonderful week.

[@ChefJamesMakinson]

Thank you kindly Jeff! yeah, I had to do the same! haha and my dad used to love to make a lot of Brussel sprouts!

[@sergeyalaev9393]

Great as always

[@ChefJamesMakinson]

Thanks!

[@bohdansusha786]

1:40 oh, thanks for explaining. was trying to find a shop selling FRY for years now.

[@ChefJamesMakinson]

No problem!

[@celestef9727]

My mom would add a little sugar to vegetables so they were so tasty I loved vegetable. Now I love them fresh or savory since they are always sweet when I was little.

[@bryanparkhurst17]

In reference to your question about childhood vegetable eating, yes my father notice I did not say my mother, made me sit at the table and to finish my food. My father was brought up by parents who lived through the Great Depression and was taught to never waste anything! And James, I have to say I just recently found your channel and I had to tell you sitting here watching your videos is like sitting here watching a friend. Please keep up the good work. You're cooking videos or excellent and your review videos are fantastic. I've learned some great tips from you and I appreciate it.

[@ChefJamesMakinson]

My father used to tell me stories about growing up with his parents in England and it was very strict more like Victorian times, he had to be quiet and everything on the plate. Thank you!!

[@lggamerzgen4762]

2:57-3:03 and 4:47-4:53. Cold level of roasting Mr JAMie OLIVEr... Nice reaction there Chef James

[@patriciarossman8653]

Love Uncle's cast-iron skillet to wok comparison. So true! I knew a guy that had an entire room just filled with Dutch ovens and cast-iron skillets, and the like. Cowboy cookin'.

[@Sharky762]

Loving your video's and especially the Unle Roger ones. Hope Barcelona is treating you well. Greeting from Holland and a Dutchman who spend all his summers growing up in Cambrils, about 150Km south of Barca, where my grand parents lived.. just of the beach. I know plenty of Mercadona supermarkets quite well

[@ChefJamesMakinson]

Thank you very much! Cambrils?! Haha I have been there many times. My in-laws have a house there. I really enjoy spring and summer here. :)

[@chrisshaw380]

Thank you James!!

[@ChefJamesMakinson]

No thank you!

[@SuperBigblue19]

Stirring the raw yoke in with the rice & then cooking the egg whites is brilliant idea. I hate overcooked eggs so I soft scramble at very end of cooking right before I eat and always use some crushed up bacon bits.

[@inocenciotensygarcia1012]

I loved the video.Thank you

[@ChefJamesMakinson]

You are welcome!

[@tjtang]

Another good video 👌🏻 I enjoyed to watch!

[@ChefJamesMakinson]

Glad you enjoyed!

[@KenNakajima07]

Yes!! I am also a kid that stayed at the table until I finished whatever I was served, valuable lesson kids nowadays don't know, and when you grow up you learn to appreciate food and the effort people took to make it way more.

[@Dexter69941]

I really love your videos sir ❤️ and specially you explain good that we can understand ❤️❤️

[@ChefJamesMakinson]

Thank you so much 😀

[@stitchedwicked7373]

Been catching up on your videos. Love them. So yeah vegetables. 12:35 I grew up in the Midwest and there were pretty much only 4 seasonings used in everything. Garlic powder, salt, pepper, and Lowry's were it. I say this because I now love vegetables as an adult since I've traveled and learned the importance of a well stocked spice cabinet. As a child they were horrible because they weren't seasoned. I love my mother, however, I look back and think a little butter and spices would have been a great way to help develope a better food/vegetable relationship. I sat at that table so much because she wouldn't let me leave it until I finished. She stopped when I was 8 because I got upset went to my room and snagged a blanket, pillow, and a book then sat back down and fell asleep at the table. I woke up in the morning and went to school without touching my plate and skipping breakfast. I didn't eat that broccoli 😈 and she never tried to force me after that.

[@13rayquaza13]

In my home country, usually we using pestle and mortar while watching TV like drama or telenovela we converting the emotional story (or our anger for that story) into the energy for pounding the ingredients

[@ChefJamesMakinson]

😂

[@reachwintersun]

I don't crush when I cook except the ginger in tea. But I do grind them in the mixer jar (the big one). It doesn't slice as well when there are less spices, ginger, garlic, onion. So what I get is not a paste but a crush like material. Then I leave it aside while I get other things ready. Hence, I get the aromatics too. He he... A lot of things naturally come to you when you work on the kitchen a lot.

[@MiniDevilDF]

It never gets old seeing Jamie get the roastings he deserves

[@02CRN]

when i was a child, skipping my mom's mixed-vegetable curry( minimal spices n not overcooked) was not in my hand. we call this mixed vegetables curry = "Niramish". we have 64 districts in Bangladesh and each district make niramish in their own way. we have 6 seasons in Bangladesh and each season has different types of veges and different types of Niramish. lots of groups of tribal people live Chittagong and each of their vegetables dish is very, very different, specifically for their spices. Now, by the way, my mom's Niramish is just one of my dish ever

[@John.Doe.A.D33R]

Love this video. Here's a ❤️ Keep it up! 💯

[@ChefJamesMakinson]

Thank you 🙌

[@renghenkow]

you are more lively in this review, good to see

[@ChefJamesMakinson]

I appreciate that!

[@samjanadhakal4091]

OooOoo! about the vegetable part its soo true my mom and dad made me eat every single bit of food that was given to me they used to say there are kids and parents who don't even get a single rice grain to eat and if you are ungrateful then we won't feed for for a week how about that mister? and i was "welp gotta eat all these before i turn into thin dust with in this week." It really taught me not to waste food!

[@alan-mb5kj]

Another belter of a video hi from Glasgow Scotland

[@ChefJamesMakinson]

thank you!